Whole-Wheat Oatmeal Pancakes (Gourmet Magazine)
This healthy and flavourful recipe is from Gourmet Magazine (Feb. 2008). You can also use it to make waffles. If the batter is too thick, just add a little more buttermilk. Best with maple syrup, of course! ;)
- Ready In:
- 3⁄4 cup quick-cooking oats
- 1 1⁄2 cups well-shaken buttermilk, plus
- 2 tablespoons well-shaken buttermilk, divided
- 3⁄4 cup whole wheat flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon grated nutmeg
- 1⁄2 teaspoon salt
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 tablespoon packed brown sugar
- Soak oats in 3/4 cup buttermilk 10 minutes.
- Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
- Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.).
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Very good pancakes. Fluffy yet filling with the oats. The maple syrup on top is a MUST in this recipe (and I normally don't use syrup on my pancakes). I did have to thin them out with an additonal 1/4 cup of buttermilk and used splenda brown sugar blend with great results. Thanks. I have frozen a ton of pancakes to pull out in a jiffy!2Reply